MARYS PLACE
5035 SE ABSHIER BLVD, Belleview FL 34420 · (352)245-7600
Last inspected Apr 15, 2026 · 9 visits since September 2023
MAR 24
OCT 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter sticks in server station 74F. Placed on ice during this inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Ice in hand wash sink in server station. Manager melted ice during this inspection.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lunch meats in portion bags in freezer sliced on site not date marked.
Employee with no hair restraint while engaging in food preparation. Male employee on cook line.
Equipment and utensils not properly air-dried - wet nesting. Several pans and glasses stacked together wet.
Show the remaining 6 findings ▾
Floor area(s) covered with standing water. Standing water in front of ice machine.
Food stored on floor. Bag in a box soda on floor in hallway.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several fans used in kitchen area with dust build up.
Opened employee beverage container in a cold holding unit with food to be served to customers. Frozen drink in reach in cooler over food to be served to the public near back door. Moved during this inspection.
Unclean building components, attachments or fixtures. Walls floors and ceilings soiled with grease, food debris, and dust.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At server station 0 ppm. Operator added chlorine then 75pom.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee scratched head and placed hands on hips then touched clean plates without washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: opened cases of raw pork sausage over potatoes. All were moved to proper order during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter sticks in server station 74F. Placed on ice during this inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Potatoes, hash browns, and eggs have a time mark of 7 and 8 am. Operator updated time to 11AM.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table soiled with food debris. Interior of reach in cooler with eggs in back room soiled with food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in server station has sanitizer bucket, ketchup, and cleaner inside. Hand wash sink in kitchen has dishes inside. All were moved during this inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table over bin of flour. Moved during this inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch in cooler on top of bag of cream in reach in cooler near server station. Moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table over flour in prep area. Moved during this inspection.
Employee with no hair restraint while engaging in food preparation. Two employees on cookline.
Equipment and utensils not properly air-dried - wet nesting. Glasses in server station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers and freezers soiled with grease and food debris. Gaskets of reach in freezer soiled with grease. Shelf near cooking equipment under prep table soiled with food debris. Three fans in kitchen area soiled with dust. Hood filters soiled with grease.
Open dumpster lid. Dumpster in parking area.
Unclean building components, attachments or fixtures. Floors under equipment and coolers throughout kitchen soiled with food debris. Wall in prep area soiled with food debris.
Unpackaged food not protected from environmental sources of contamination during preparation. Coffee in filters on counter in dining area not covered. Employee placed lid on filters.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with,mop head down.
Wiping cloth sanitizing solution stored on the floor. One on cookline. Employee picked up.
Apr 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler next to three compartment sink: bologna (56F - Cold Holding). Employee stated bologna left on counter and moved to cooler thirty minutes prior to temperature being taken. Manager moved bologna to reach-in freezer to reduce temperature to 41F.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pancake batter stored on cook line no time mark. Manager stated pancake batter was placed out at 10:00 am. Manager placed proper date on board for pancake batter.
Handwash sink used for purposes other than handwashing. Sanitizer bucket in wait station hand washing sink. Employee removed bucket during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat sauce stored in reach-in cooler next to back door. Manager stated meat sauce was prepared on 3/30. Manager placed proper date mark on meat sauce.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from cook line. Employee removed phone from prep table during inspection.
Equipment in poor repair. Gasket torn for reach-in freezer across from three compartment sink.
Food stored on floor. Soda boxes stored on floor next to wait station.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf next to reach-in cooler across from cook line. Fan in dry storage area dusty.
Single-service articles improperly stored. Straws stored on floor in back room. Manager placed straws on shelf during inspection.
Time/temperature control for safety food thawed in an improper manner. Steak thawing at room temperature. Employee placed steak under running water to continue thawing.
Oct 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67F in ice bath at front counter. Discussed adding to Time as a Public Health Control (TPHC) with operator.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark on eggs. Time added, 10 AM.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler soiled with food debris near back door.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Five certificates expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over pass thru in kitchen. Moved.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food in foam tray on top of food to be served to the public in reach in cooler near back door. Moved during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on top of reach in freezer near back door. Moved.
Floor soiled/has accumulation of debris. Floor has debris under prep sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan in server station. Dust on fan over triple sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed peppers on shelf over cheese. Moved during this inspection.
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over hash browns in reach-in cooler next to back door. Manager moved eggs to shelf where eggs are stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to three compartment sink: tomatoes (50F - Cold Holding); ham (45F - Cold Holding. Manager voluntarily discarded items.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs stored on prep table next to cook line fryer. Manager stated eggs placed on table thirty minutes prior, manager placed proper time mark on eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and backside of deflector plate inside of ice machine in wait station.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of manager certification, manager certification expired on 1/18/2024.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of Mountain Dew soda on prep table across from cook line fryer. Manager removed soda from prep table.
Equipment and utensils not properly air-dried - wet nesting. Containers stored in dry storage area.
Exterior door has a gap at the threshold that opens to the outside. Gap between back door and frame at the bottom of door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame to kitchen reach-in freezer.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen, 0 ppm. Manager added to bleach to bucket, 50 ppm.
Working containers of food removed from original container not identified by common name. Flour stored in dry storage area. Manager placed label on container.
Nov 14, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 14, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted glasses and continued to work with food without washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in bag over cracker crumbs. All were moved.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table: Sloppy joe mixture 124F, manager added to Time as a Public Health Control (TPHC).
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler near back door has build up of dust and mold like substance near fans.
Handwash sink used for purposes other than handwashing. Female employee refreshed sanitizer bucket at hand sink in server station.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for two employees. Signed during this inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment not able to provided documents during this inspection. Time being utilized for multiple items in kitchen. Emailed DBPR forms during this inspection.
Abrasives and detergents not removed during the rinse process. Male employee washing dishes and placing soapy dishes in sanitizer without washing off the soap. Inspector spoke with employee about washing dishes properly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled in dining area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf in reach in cooler. Moved during this inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Bag of popsicles in reach in freezer. Moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of reach in cooler. Purse on shelf over syrup. Phone on shelf over seasoning. Hat on top of bin of rice. All were moved.
Equipment and utensils not properly air-dried - wet nesting. Plastic glasses in server station wet nested.
Single-service articles not stored inverted or protected from contamination. White trays on top shelf of rack in server station.
Wiping cloth sanitizing solution stored on the floor. In kitchen area. Placed on shelf. Also, one wet towel on prep table near triple sink. Placed in bucket. Also, sanitizer 200 ppm in server station. Manager refreshed bucket.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.